Method

Dice the tomato, cucumber, and onion then mince the jalapeño and garlic. Add ingredients to a large bowl. Remove kernels of the corn on the cob with a knife and add to the mixture. Add the chopped cilantro, vinegar, and salt and pepper to the bowl and mix well. Eat immediately or store in the fridge for up to 3-4 days.

Nutrition Tips

-For a milder salsa remove seeds from jalapeño before adding to the mixture. For a medium salsa, add a few seeds. For a spicier salsa, keep all seeds or add another jalapeño.